This Whole30 and paleo beef stroganoff recipe comes together easily on the stovetop or the Instant Pot. The creamy sauce is rich in flavor and wonderful over pasta or zucchini noodles.
I’m always a huge fan of anything that involves mushrooms and creamy sauces, which is why beef stroganoff is one of my favorite dishes. However, after having to go gluten and dairy free, I wasn’t able to enjoy it for a long time. But with all the amazing allergen-free substitutions lately, I created a gluten free dairy free beef stroganoff recipe that’s fantastic and so flavorful!
Whole30 & Paleo Beef Stroganoff Recipe
I just love how easy and fuss-free this Whole30 beef stroganoff is, and the cleanup is a breeze as well. It can be made on the stovetop or in the Instant Pot, and the end result is tender beef and mushrooms simmered in a creamy, amazing sauce. It’s fantastic over grain free pasta, zucchini noodles, or spaghetti squash, and the leftovers keep well too.
Ingredients in Easy One Pot Beef Stroganoff
This dairy free beef stroganoff with coconut milk is packed with healthy, nutritious ingredients, but it’s so tasty that even my toddler loves it! Here are all the things you need to make this delicious dish:
- sirloin steak tips or beef stew meat: I recommend using a marbled cut of beef so the meat gets extra tender while cooking.
- sea salt
- onion powder
- garlic powder
- ground black pepper
- dried thyme
- paprika
- ghee: You can buy ghee online or make your own! Of course, you can use any other cooking oil you have on hand.
- onion
- mushroom
- garlic
- arrowroot starch: Tapioca starch will also work!
- bone broth: This is my favorite bone broth that you can buy. Beef broth will work just fine as well.
- coconut aminos
- red wine vinegar
- dijon mustard: To make a Whole30 beef stroganoff, make sure to purchase one without fillers or sugars. This is what I use.
- full-fat coconut milk
In addition, you can serve this easy instant pot beef stroganoff over grain free pasta, or if you are Whole30, you can serve over cooked zucchini noodles, spaghetti squash, or cauliflower rice!
Instructions for Gluten Free Dairy Free Beef Stroganoff Recipe
There are two ways to make this recipe: on the stovetop or in the Instant Pot. I usually just end up making it on the stovetop, because it’s actually just as easy as making beef stroganoff in the Instant Pot. But both ways work great, and they turn out delicious either way!
How to Make It Using the Stovetop Method
- Cut the meat into ½ inch pieces if they are bigger. Add salt, onion powder, garlic powder, ground black pepper, dried thyme, and paprika, and toss together to coat. Set aside.
- In a Dutch oven or a large skillet with a lid, heat ghee over medium high heat.
- Add onion and mushrooms, and cook for about 5 minutes.
- Add the seasoned meat and brown all sides for 7-8 minutes.
- Stir in garlic and arrowroot starch for about 1 minute.
- Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir to combine.
- Bring to a boil, then cover and reduce heat to simmer for 40-45 minutes until the meat is tender. You can boil pasta during this time, according to package instructions.
- Once the meat is tender, add coconut milk and simmer uncovered for a few more minutes until reduced to your desired consistency. Taste to add more salt, if needed.
- Remove from heat and serve over your favorite pasta, or you can stir the pasta into the pan. Sprinkled with parsley flakes, then serve.
How to Cook Beef Stroganoff in Instant Pot
To make the Instant Pot beef stroganoff recipe, the instructions are actually very similar to the stovetop method. However, the simmer of the meat and vegetables are pressure cooked quickly instead of simmer low and slow on the stovetop. Here’s the Instant Pot recipe for beef stroganoff:
- Cut and season the beef like the first step of the stovetop method.
- Turn the Instant Pot on to SAUTE, and add 1 tbsp of ghee. Add onion and mushrooms, and cook until the mushrooms are tender and browned. Remove and set aside.
- And another tablespoon of ghee and add the beef. Cook until browned on all sides.
- Add garlic and arrowroot starch, and stir for about 1 minute.
- Turn off the Instant Pot, then add the mushroom and onion mixture back in. Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
- To cook with pasta: Close and seal the lid and set to MANUAL for 12 minutes. Once it beeps to a finish, manually release pressure and remove the lid. Add in your preferred pasta, cover and seal the lid and cook on MANUAL for 2 more minutes. Release pressure manually.
- To cook without pasta (Whole30 version): Close and seal the lid and set the Instant Pot to MANUAL for 15 minutes. Once it beeps to a finish, naturally release pressure, then open the lid.
- Turn the Instant Pot on to SAUTE, then stir in coconut milk. Let the mixture simmer until thickened to your liking and the pasta (if using) is cooked through.
- Taste to add more salt and garnish with parsley. For the Whole30 version, serve over zucchini noodles, spaghetti squash, or cauliflower rice.
2 Different Cooking Times for the Instant Pot Method
As you can see, there are two different cooking times for this healthy Instant Pot beef stroganoff. If you are using pasta noodles, you can cook for a shorter time, then add the noodles in to cook a bit longer. The dish will finish cooking with the pasta.
However, if you aren’t using pasta noodles and/or you are making the Whole30 version, just cook this beef stroganoff in the Instant Pot longer until tender and cooked through.
Frequently Asked Questions
I can usually find them online HERE. I’ve also been able to find this brand at local grocery stores like Sprouts and Whole Foods.
You really want that thick and creamy texture of full-fat coconut milk that comes in a can. However, thick homemade cashew milk can also work. Of course, if you aren’t dairy free, you can always use heavy cream or sour cream.
This paleo beef stroganoff can be kept for up to 3-4 days. To store, cool completely then transfer to an airtight container. Store chilled in the fridge until ready to eat again.
If you enjoyed this recipe, you might also like…
- One Pot Lemon Garlic Shrimp Pasta (Grain Free & Paleo)
- Easy Instant Pot Beef Stew (Paleo, Whole30)
- Ham and Pea Pasta Salad (Paleo Option)
- Instant Pot Spicy Beef Stew
- Paleo Chicken Lo Mein (Whole30, Low Carb Option)
Easy One Pot Beef Stroganoff (Paleo, Whole30) – Stovetop or Instant Pot
Ingredients
- 1 lb sirloin steak tips or beef stew meat
- 1/2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 2 tbsp ghee or your favorite cooking oil, plus more if needed
- 1/2 onion chopped
- 10 oz mushroom cut in thick slices
- 4 garlic cloves minced
- 2 tbsp arrowroot starch
- 2 cups bone broth or beef broth
- 2 tbsp coconut aminos
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1/2 cup full-fat coconut milk
To Serve:
- 8 oz grain free pasta or cooked zucchini noodles or spaghetti squash, fo Whole30
- Chopped parsley to serve
Instructions
- Cut the meat into ½ inch pieces if they are in bigger chunks. Transfer the meat to a bowl, and add salt, onion powder, garlic powder, ground black pepper, dried thyme, and paprika. Toss to coat. Follow the next steps for the stovetop method or the Instant Pot method:
Stovetop Method
- Heat ghee in a Dutch oven (or a large skillet with a lid) over medium high heat.
- Add onion and mushrooms, and cook stirring until the mushrooms are tender and browned, about 5 minutes.
- Add more ghee, if needed, then add meat and brown all sides for 7-8 minutes.
- Add garlic and arrowroot starch, and stir for about 1 minute.
- Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
- Bring to a boil, then cover and reduce heat to simmer for 40-45 minutes, or until the meat is tender. You can boil pasta in a separate pot during this time, according to package instructions.
- Stir in coconut milk and simmer uncovered for a few more minutes until reduced to your desired consistency. Taste to add more salt, if needed.
- Remove from heat and serve over your favorite pasta, or you can stir the pasta into the pan. Sprinkled with parsley flakes, then serve.
Instant Pot Method
- Turn on Instant Pot to SAUTE, and add 1 tbsp of ghee. When the Instant Pot indicates that it's hot, add onion and mushrooms, and cook stirring until the mushrooms are tender and browned, about 5 minutes. Remove from the Instant Pot and set aside.
- And another tablespoon of ghee and add the beef. Cook for 7-8 minutes until browned on all sides.
- Add garlic and arrowroot starch, and stir for about 1 minute.
- Turn off the Instant Pot, then add the mushroom and onion mixture back in. Add broth, coconut aminos, red wine vinegar, and dijon mustard, and stir together.
- To cook with pasta: Close and seal the lid and set the Instant Pot to MANUAL for 12 minutes. Once it beeps to a finish, manually release pressure and remove the lid. Add in your preferred pasta, cover and seal the lid and cook on MANUAL for 2 more minutes. Release pressure manually.
- To cook without pasta (Whole30 version): Close and seal the lid and set the Instant Pot to MANUAL for 15 minutes. Once it beeps to a finish, naturally release pressure, then open the lid once it slides open easily.
- Turn the Instant Pot on to SAUTE, then stir in coconut milk. Let the mixture simmer until thickened to your liking and the pasta (if using) is cooked through.
- Taste to add more salt and garnish with parsley. For the Whole30 version, serve over zucchini noodles, spaghetti squash, or cauliflower rice.
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Donny says
I haven’t had beef stroanoff in YEARS. This is so exciting!
Megan Stevens says
I love the rich gravy created from the broth, mushrooms, coconut aminos, dijon and paprika! (among other things!). Such a yummy dinner, Jean, thank you!
Stacey Crawford says
I love how creamy & rich the sauce is over zucchini noodles. A great combination of spices to make a perfect comforting meal.
Erin says
I need to try this! I’m always looking for new ways to add broth to my diet and this looks like a great one.
Corinne says
I made the Whole30 Instant pot version and served over spaghetti squash. It was absolutely delicious, so easy to make, and the perfect comfort meal for a cold night! Will definitely be making again soon!
Sharon says
Made the IP version and it came out great! Doubled the recipe and it fit easily in my 6qt still. Served over gf pasta for the family and over broccoli for me. We all loved it. Thanks for a wonderful recipe.